Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.
Today: Food52's Managing Editor Brette Warshaw shows us how to make perfect potato pancakes -- without a recipe.
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Thanksgiving has its turkey; Christmas has its roast. Fourth of July calls for pie, for crumble; Valentine's Day screams for chocolate mousse. These holidays, while fun and festive and (obviously) delicious, can be fussy. They can be stressful. They can be wonderfully -- or scarily -- high maintenance.
Hanukkah doesn't ask much of you. It wants you to grate some potatoes and onions, mix them with egg and flour, and fry them in oil. And then it wants you eat a lot of them. (Hanukkah is eight nights. You could really eat a lot of these.)
Of course, you can fancy these up; you can use sweet potatoes or parsnips or even mashed potatoes. You can add spices and cheese. You can make a Thanksgivukkah double-down. And, most importantly, you can make these any time of the year: for those high-maintenance holidays, for weeknight dinners, for passed hors d'oeuvres, for snack.
Here's where to start.
How to Make Latkes Without a Recipe
1. Coarsely grate your potatoes and onions by hand (or use the grater blade of a food processor). I use one onion for every two pounds of potatoes, but you can really go with your gut here.
2. Gather your shreds in cheese cloth or a tea towel and squeeze the water out. Let it all rest, and then squeeze again. You want to get as much water out as possible (you'll be shocked how much comes out!).
3. Lightly beat 1 egg in a bowl (I use roughly one egg for every two pounds of potato.). Add your shredded potato and onion, and mix well. I usually use 1 to 2 tablespoons of flour for every egg, but if you'd prefer these more cake-y and less shred-y, add up to 1/4 cup flour. Mix well, and season with salt and pepper. If you want to add spices, now's your moment!
4. Heat 1/8-inch oil in a a saute pan. Drop heaping spoonfuls of your batter into the oil, making sure not to crowd the pan. (Feel free to make these whatever size you'd like.) Fry until golden brown, then flip and finish cooking on the other side. Repeat until all of your batter is gone, keeping the finished ones in a 200°F oven so that they stay nice and warm.
5. Dollop with sour cream, applesauce, and/or caviar (it's a holiday!). Eat with a fork -- or your hands. Get ready to make another batch.
More: See how to make applesauce without a recipe.
How do you make your latkes? Let us know in the comments!
We're looking for contributors! Email [email protected] and tell us the dish you make in your sleep, without a recipe.
Photos by James Ransom
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Written by: Brette Warshaw
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60 Comments
Steven W.
December 23, 2017
I have never been able to keep them warm in the oven without them getting soft! I make them nice and crispy and then we usually eat them to order. Any tips?
vjbortolot
October 31, 2017
My potato pancake experience comes via my Polish grandmother. Back in '08 I was in Silicia (SW part of the country) and had a pancake cook-off with my friend and colleague who is a very good cook. We agreed to disagree on the finer points, but both enjoyed the tourney.
My grandma's way:
1 ½ lb potatoes, all-purpose or red bliss
1 largish onion
1 egg
1/3 c flour
generous amount of black pepper
very generous amount of chopped parsley
2-3 T oil, preferably corn, for frying
butter (optional)
sour cream or apple sauce for serving if desired
Grate potatoes and onion separately. I greatly prefer a box grater, medium side for the potatoes, coarse side for the onion. Squeeze out potatoes firmly between your hands, reserving liquid in a bowl to let the starch settle for a few minutes. Combine potatoes, onion, egg, flour, pepper, and parsley in a bowl. Pour off potato liquid and add settled potato starch to bowl, and mix well.
Put a tablespoon of oil on a hot griddle pan and fry pancakes (four to a 12 inch griddle using half the mixture each time) at medium high heat, smoothing and spreading the potato mix (you don't want too thick), till crisp at the edges and browned on the underside. Turn over and finish cooking, adding a little oil if needed, and put a little pat of butter atop each pancake when nearly finished, to melt. Repeat with rest of potatoes, adding more oil as needed. Serve with apple sauce (as my mother did) or sour cream on the side, if you like.
My grandma's way:
1 ½ lb potatoes, all-purpose or red bliss
1 largish onion
1 egg
1/3 c flour
generous amount of black pepper
very generous amount of chopped parsley
2-3 T oil, preferably corn, for frying
butter (optional)
sour cream or apple sauce for serving if desired
Grate potatoes and onion separately. I greatly prefer a box grater, medium side for the potatoes, coarse side for the onion. Squeeze out potatoes firmly between your hands, reserving liquid in a bowl to let the starch settle for a few minutes. Combine potatoes, onion, egg, flour, pepper, and parsley in a bowl. Pour off potato liquid and add settled potato starch to bowl, and mix well.
Put a tablespoon of oil on a hot griddle pan and fry pancakes (four to a 12 inch griddle using half the mixture each time) at medium high heat, smoothing and spreading the potato mix (you don't want too thick), till crisp at the edges and browned on the underside. Turn over and finish cooking, adding a little oil if needed, and put a little pat of butter atop each pancake when nearly finished, to melt. Repeat with rest of potatoes, adding more oil as needed. Serve with apple sauce (as my mother did) or sour cream on the side, if you like.
Queen H.
March 10, 2015
Suzanne, what an incredibly sensible idea. I'm surprised I hadn't thought of it, since I use my salad spinner almost daily for salad greens. Sounds so much more efficient than ringing out towels. I will definitely use it nest time I make Latkes, which I hope is soon. Otherwise this recipe is perfect!
Suzanne R.
March 10, 2015
Great recipe, great website! I've always placed grated potatoes in a salad spinner and spin out excess liquid 1-2 times; it works great and SO much easier!!! I do the same with zucchini and all other watery veggies, if possible and required in recipe. I've NEVER ever seen this idea mentioned anywhere! I've always done it!
Knightcraft
February 2, 2014
Best latke recipe ever! Wringing the potatoes out twice was a great trick! We loved every bite. Any other toppings besides sour cream, apple sauce and caviar (yuck)?
Kim H.
February 2, 2014
We have always served them with a really good Apple Butter...it goes awesome with the latkes! You could also try a whipped cream cheese and add some chives or whatever herbs or seasonings you like...I use the whipped because of the texture....a salsa might even be good....hope this helped some...
Willa
October 31, 2017
My father always topped the latkes with a sprinkle of sugar and that's the way I like them.
Connie L.
December 5, 2018
My Grandma always served hers with a thin chocolate sauce. Spice in the latke was cinnamon. Potatoes and onions grated on box grater, not shredded. I use my fine grinder on my Kitchen Aid attachment.
Queen H.
December 1, 2013
Sharon - on Pesach use same amount of Matzo Meal as you would use flour and it will be fine. I use Matzo Meal all the time because I like the taste it gives the latkes. Flour makes them too bland.
Sharon G.
December 1, 2013
I grate the potatoes in the food processor, put them in a strainer, chane to the steel knife and pulse the onions with the eggs and s&p, then put the egg mix in a large bow;, then I pulse half of the grated potatoes and then mix all the potatoes into the egg and onion mix. I cover the top of the mix with flour, creating a "cover". That was my father's trick to keep the potatoes from turning gray. This way I can prep the mix, and leave it until ready to fry. Then I mix the flour into the potato mix and fry. (If Pesach I do not use any thickener). I reheat, if necessary, in a 400 oven for 10 mins - delish!
florence G.
November 25, 2013
WOULDNT INCLUDE THE skins-- by peeling, you wont get all the pesticides out, but you will get some. better then none.
Janet
November 21, 2013
How is this not a recipe?
Laura415
December 14, 2015
It's more of a ratio + method rather than a precise recipe. For me it's easier to remember 1 onion and 1 egg to 2 lbs of potatoes. Then after squeezing out excess liquid adding flour by eyeballing the batter. It also gives a lot more leeway than a traditional recipe to add 2lbs of mixed root vegetables or adding some extra seasonings which won't affect the ratios. I'm saving this one:)
Adrian S.
November 20, 2013
I just taught a latke class today. Your food processor is your friend when it comes to latkes. I basically do the same as here except: I chop the onions finely in the processor. Use the pulse setting. Remove the blade and put in the shredding disk. Shred the potatoes over the onions. Remove to a bowl and mix well with 1 tsp salt. Mixing the potatoes with the onion will massively slow down the browning of the potatoes. Drain the potato mixture but you don't have to go crazy Use 2 eggs and 3-4 Tbsp matzo meal. Spread the mixture thinner when you add it to the hot oil. The extra egg will keep it together. It will have those great crispy edges. www.cre8ov.com
Jessica
November 19, 2013
To me, latkes are best hot and straight from the pan. That being said, any suggestions for pre-cooking/re-heating? I'm having a party and don't want to stand over the fry pan all evening.
I_Fortuna
November 19, 2013
I set my foods on a food warmer or teapot warmer. They are like the warmer used for fondue. They are found many places for sale. There are also electric food warmers and all of these are fine with pyrex or oven safe dishes or stainless platters. I suggest a warmer and cover the dish if possible to keep the food from drying out.
Adrian S.
November 20, 2013
Cool latkes on a rack. Wrap and store. Reheat on a rack set over a sheet pan,, single layer in a 350°F oven for about 15 - 20 minutes or until crisp.
Alan D.
November 19, 2013
Though I never thought I would stoop to this, I use a food processor and puree some of the potato shreds. I find that this comes closest to the texture of latkes made with old-fashioned wire graters. check out my method at:
http://alandivack.blogspot.com/2009/12/absolute-best-latke-recipe.html
http://alandivack.blogspot.com/2009/12/absolute-best-latke-recipe.html
Meisen
November 18, 2013
I usually add one shredded carrot for every 2 pounds of potatoes. It adds a little sweetness to the latke.
Achala S.
November 18, 2013
Can latkes be made without egg? I don't eat eggs but love the idea of latkes.
chava
November 18, 2013
More breaking news! You don't have to peel the potatoes. Use baking potatoes (which some of us still call Idaho...) Try it - I've done it for years.
LeslieR
November 18, 2013
Yes, definitely matzah meal not flour. And adding the potato starch that settles to the bottom if the liquid helps them stay together. I hand grate but that's because I'm intimidated by the food processor!
SusanIlene
November 18, 2013
Yes, Matzah meal is the secret to crispy latkes. I don't peel the potatoes either.
SusanR
November 18, 2013
I am going to make these this year. I have always been a bit afraid of latkes. Here is my super-cheater recipe for latkes: 1 package of shredded potatoes (refrigerated, not frozen), 3 beaten eggs, 1 pkg. of Knoor leek soup mix, 3 chopped scallions, a bit of matzo meal. Mix together, fry.
People love them, but I always feel a bit like a fraud, so I will try this recipe this year.
People love them, but I always feel a bit like a fraud, so I will try this recipe this year.
suz
November 17, 2013
...these will be a must for my family this Thanksgiving Holiday! Thanks for sharing the "quick-easy" way with latkes =)...
I_Fortuna
November 17, 2013
It is important that the oil for frying is very hot. The pancake should not be turned until one side is well browned so it will not fall apart. The use of cornstarch will help too. If you use coconut oil it will take longer for the pancake to brown because coconut oil can be heated to very high temperatures without burning or smoking. It does not oxidize and turn to cholesterol like many vegetable oils therefore, it appears to be healthier by many accounts. (Ref. Dr. Mercola).
Marshacb
November 18, 2013
No vegetable oil will turn to cholesterol, no matter how high or long you heat it. Cholesterol is an animal product and is not made in any vegetable product.
phyllisgb
November 17, 2013
You make this sound very do-able. I am really, truly, absolutely going to try this....one day.
Kim H.
November 17, 2013
I have always had problems making latkes....they always fall apart, or do not cook evenly...I am going to try this "non-recipe" and some of the suggestions in the comments... I do have a question though...when you say grate, do you mean use the side of the grater where you would shred cheese? the bigger holes? I hope this time I can make the "perfect" latke! Thanks...
P.S. I am absolutely loving this site....I have made a bunch of the recipes an all have been hits! Thank you so much for such a great site!
P.S. I am absolutely loving this site....I have made a bunch of the recipes an all have been hits! Thank you so much for such a great site!
Sharon
November 17, 2013
When I make latkes I separate the eggs and whip the whites until peaky and then fold them in as the last step and the latkes are nice and light(er).
Sandy R.
November 17, 2013
My bubbe used to say that you had to hand-grate the potatoes because that little bit of blood that comes from grating your knuckles made them "perfect". Be that as it may, I just think hand-grating takes too long, but here's a trick for getting that water out: If you can find frozen shredded raw potatoes use them, because the freezing dries them out nicely. Alternatively, lay out your shredded, drained potatoes on a cookie sheet or two and leave them uncovered in the freezer for a couple of days. Works great. If mixture is too wet, you'll burn the outside before the inside cooks. (I had an uncle who says he solved that problem by lightly parboiling the quartered potatoes first).
jthelwell
November 17, 2013
Heheh. My favorite Latke maker, who taught me, insisted on hand grating. I invariably end up grating a bit of my knuckle - as did he - and we decided that the best latkes contain a bit of the maker.
sharb
November 17, 2013
I don't understand why I see all of these recipes nowadays that have shredded potatoes rather than grated potatoes. To me a shredded potato is like having an individual hash brown. To me these are not a true potato latke. My kosher butcher sells potato lakes which are like mine and my grandmother's. Grated potato, onion, egg, matzo meal, s&p. Everyone I knew, "in the old days" made them this way. Is it because it's easier?
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Patkunstenaar
November 17, 2013
Exactly! To get that memorable flavor and texture, I grate the potatoes in a food processor,
in batches (I'm usually feeding a crowd), then put the grated potatoes back in the food processor to chop up the thin shreds before draining them. Works great. The onions get grated separately in the processor and become perfect onion mush. Matzoh meal, of course! S & P, mix and fry. Perfect!
in batches (I'm usually feeding a crowd), then put the grated potatoes back in the food processor to chop up the thin shreds before draining them. Works great. The onions get grated separately in the processor and become perfect onion mush. Matzoh meal, of course! S & P, mix and fry. Perfect!
Ruth
November 17, 2013
Thanks for the "traditional" advice, Sharb. Mine have always been a little too wet before I get to the end of the batch even though I drained them in a colander for a while. I will be using the towel trick next time.
Mortsy
November 17, 2013
I grind the potatoes in a Vitamix, toss in a couple of eggs and a scoop of flour, then drain away the pooled liquid and fry the resulting mix until golden brown. Never fails to produce mouth watering latkes just like mama, and hers before her, turned out for their kids. What's the fuss, what's not to like?
Rebecca
November 16, 2013
My favorite trick is using the starch from the strained liquid as a binder, in place of flour or matzoh meal.
Also, hand grating the whole batch creates a texture that's a little too course, while the grating blade on a food processor makes it a little too mushy, so we do half and half, which comes out perfect.
Also, hand grating the whole batch creates a texture that's a little too course, while the grating blade on a food processor makes it a little too mushy, so we do half and half, which comes out perfect.
ATG117
November 11, 2013
Is there a discernible difference between hand grated and food processed latkes? My grandmother used to swear the potatoes had to be grated by hand.
Rebecca
November 16, 2013
My dad does half and half, as the hand-grated are a little more coarse vs. food processor which come out a little mushier.
Nancy
November 19, 2013
Hand-grated used to often be fleishik from accidentally grated knuckles. Food processor eliminates that problem.
amysarah
November 11, 2013
Good basic latke instructions. Two things come to mind: my grandmother and mother usually used matzoh meal instead of flour, so I do too (though not 'required,' except for Passover) - I think that's fairly common. Also, once I have that latke assembly line going, it's easy to make extra to freeze between layers of waxed paper. Mini ones are especially good to have on hand, for quick hors-doeuvres with sour cream, chives, smoked salmon, or caviar (if you have money burning a hole in your pocket.)
Pifia G.
November 11, 2013
I like this freezing for hors-doeuvres idea! Do you freeze them before frying? Then thaw and fry? Or fry, freeze and then maybe bake to reheat?
amysarah
November 11, 2013
I fry, drain them very well on paper towel or brown paper bags, and cool them before freezing. To reheat, just defrost (very quick,) lay them out on a sheet pan and pop them in the oven for a few minutes until hot and crispy.
TracyD
November 17, 2013
I freeze latkes every year. Fry them first but don't make them too brown - just golden brown. Freeze individually on a cookie sheet then put into plastic bags. You can reheat them directly from frozen on a cookie sheet in a single layer in a 450 oven for 5-10 minutes, watching carefully.
Martha L.
November 17, 2013
You have to use matzah meal or they don't taste like mom and bubbe made them. Of course, now that I'm gluten free (oy!), I use GF bread crumbs in place of matzah meal and it works perfectly.
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